For this recipe, you'll need a 4-in-1 Air Fryer + Oven.
Ingredients:
- 240g sweet potatoes
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 2 cups cooked quinoa
- Season with salt and freshly cracked pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup panko breadcrumbs
- 1 small egg, lightly whisked
- 8 portobello mushrooms
- 4 Tbsp beetroot dip
- 1 cucumber, finely sliced
- 2 tomatoes, sliced
- 1 avocado, sliced
- 100g alfalfa
- Optional serving suggestion: Hand cut sweet potato or potato chips
Let's make it:
Step 1:
Place sweet potatoes on an Air Flow Rack lined with aluminum foil; pierce a few holes in the sweet potatoes with a fork. Press POWER. Press VEGGIES setting. Adjust temperature to 180°C. Adjust time to 30 - 40 minutes. Press START/STOP. Allow oven to pre heat. Oven will ‘beep’ when preheated.
Step 2:
Place Air Flow Rack in the middle position and press START/STOP.
Step 3:
Meanwhile, follow packet instructions to cook quinoa. Sauté onion and garlic in a medium fry pan over medium heat until soft.
Step 4:
Once the sweet potato is cooked, allow to cool. Remove skin and place in a bowl to mash with a fork. Add the quinoa and onion mixture, season with salt and pepper. Add the, paprika, cumin, coriander, panko breadcrumbs and egg, mix and shape into four even patties. Place on a plate, cover and refrigerate for 30 minutes.
Step 5:
Spray patties and mushrooms with oil and place on Air Flow Racks.
Step 6:
Press POWER. Press AIR FRY. Adjust temperature to 200°C. Adjust time to 30 minutes. Press START/STOP Allow oven to pre heat. Oven will ‘beep’ when preheated.
Step 7:
Place burgers in the top position, mushrooms in the middle and bottom positions. Drip Tray underneath. Press START/STOP.
Step 8:
Cook patties for 5 - 8 minutes on each side; until golden brown. Swap the mushroom rack to top position and cook for 5 minutes, each side. Place third rack in top position and cook for 5 minutes each side.
Step 9:
Remove and keep warm. To cook optional chips, visit our Chips Feast page for instructions.
Step 10:
To serve, place mushroom stalk side up, add 1 tablespoon beetroot dip, veggie patties, cucumber, tomato, avocado, alfalfa and top with the mushroom lid.